It’s important to use the weight the recipe developer used. King Arthur Baking uses a lighter weight per cup than America’s Test Kitchen/Cook’s Illustrated. So if I use KAB’s weight per cup and the recipe was developed using a weight closer to ATK/CI’s, my final product doesn’t turn out. I wish all recipe developers would identify the weight of ingredients on their recipes. Volume only doesn’t cut it anymore. I appreciate KAB putting weights on their recipes.

• Reply